Anna higham’s brioche tart

Born in Brittany, France, Eric began his culinary journey working as a chef for the French Navy before moving to the UK in 1989 to work with legendary chefs such as Albert and Michel Roux. In 1995, Er

We challenged the GH food team to impress us with their most loved bakes…

PREP: Set aside time for stretching and folding the dough, plus overnight proving COOK: 25 minutes MAKES: 6 portions INGREDIENTS For the focaccia dough: ■ 100g sourdough starter ■ 380ml warm water ■ 1

ÒD ough might just be the most important recipe in the history of human civilisation – a basic combination of flour and water, yet a masterpiece despite its simplicity. I grew up in my father’s pizza

With cosy season just around the corner, try one of these tempting treats that taste as good as they look

Why not take a cake to your next summer gathering?